Homemade Reuben Bake
Craving the Reuben’s iconic flavors of corned beef, sauerkraut, Swiss cheese, and rye bread but want a comforting casserole format? Look no further! This Reuben casserole recipe is a perfect weeknight meal, ready in under an hour.
The beauty of this casserole lies in its ease. Cubed rye bread gets tossed in melted butter for a crispy topping, while layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing come together for a flavor explosion.
Prefer a milder sauerkraut? Give it an extra rinse. Want to explore different dressings? Experiment with Russian dressing or a homemade Reuben sauce. This recipe offers a great base to personalize according to your preferences.
With minimal prep and under an hour of baking time, this Reuben casserole is ideal for busy weeknights. It’s also easily reheatable, making it a great option for meal prepping. So ditch the takeout menu and try this delicious and satisfying casserole – your taste buds will thank you!
Questions I often get asked about this recipe:
Can I use a different type of bread?
Yes! While rye bread is classic, pumpernickel or even sourdough can work. Just adjust the amount of butter you use based on the bread’s dryness.
Don’t like sauerkraut?
No problem! You can leave it out or substitute with chopped cabbage.
No Thousand Island dressing?
Russian dressing or a homemade vinaigrette with Dijon mustard can be great alternatives.
My casserole is too dry. What can I do?
You might need to add a bit more dressing or broth during layering.
Can I make this ahead of time?
Yes! Assemble the casserole and refrigerate it overnight. Bake it directly from the fridge, adding a few extra minutes to the cooking time.
How can I make leftovers crispy again?
Before reheating, sprinkle the top with some breadcrumbs or crushed crackers for added crunch.
What you need to make Homemade Reuben Bake:
Bread:
8-10 slices rye bread, cubed (about 4-5 cups)
1/2 cup butter, melted
Filling:
1 pound corned beef, cut into bite-sized pieces
1 (16-ounce) can sauerkraut, drained and rinsed (optional: rinse again for a milder flavor)
2 cups shredded Swiss cheese
1/2 cup Thousand Island dressing (or Reuben dressing of your choice)
2 tablespoons chopped fresh parsley (optional)
2 teaspoons caraway seeds (optional)
How to make it:
In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.
Spread half of the bread cubes evenly over the bottom of the prepared baking dish.
Layer the corned beef over the bread cubes.
Sprinkle the sauerkraut (if using) over the corned beef.
Distribute half of the shredded Swiss cheese on top of the sauerkraut.
Drizzle the Thousand Island dressing evenly over the cheese layer.
Sprinkle with chopped parsley and caraway seeds (if using).
Top with the remaining bread cubes and shredded Swiss cheese.
Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the bread cubes are golden brown on top.
Let cool slightly before serving.
Tips:
For a crispier topping, broil the casserole for the last 2-3 minutes of baking. Watch closely to avoid burning.
You can substitute Russian dressing or a homemade Reuben dressing for the Thousand Island dressing.
If your corned beef is very salty, you may want to adjust the amount of dressing used.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Latest Reviews:
This Reuben casserole was a hit with my family! So easy to throw together and the flavors were spot on. Loved the option to adjust the sauerkraut for those less enthusiastic about it. Definitely will be making this again! Jenny D.
Weeknight win! This casserole is perfect for busy schedules. Simple ingredients, minimal prep, and delicious results.The crispy bread topping and melty cheese were the stars of the show. Highly recommend! Stacey P.
Goodbye greasy takeout, hello Reuben casserole! This recipe is a fantastic twist on the classic sandwich. Loved the versatility – used Russian dressing and skipped the caraway seeds. Will definitely be experimenting with other variations in the future. Sam M.
Printable Recipe:
Homemade Reuben Bake
Craving the Reuben's iconic flavors of corned beef, sauerkraut, Swiss cheese, and rye bread but want a comforting casserole format? Look no further!
Ingredients
- Bread:
- 8-10 slices rye bread, cubed (about 4-5 cups)
- 1/2 cup butter, melted
- Filling:
- 1 pound corned beef, cut into bite-sized pieces
- 1 (16-ounce) can sauerkraut, drained and rinsed (optional: rinse again for a milder flavor)
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing (or Reuben dressing of your choice)
- 2 tablespoons chopped fresh parsley (optional)
- 2 teaspoons caraway seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch rectangular baking dish.
- In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.
- Spread half of the bread cubes evenly over the bottom of the prepared baking dish.
- Layer the corned beef over the bread cubes.
- Sprinkle the sauerkraut (if using) over the corned beef.
- Distribute half of the shredded Swiss cheese on top of the sauerkraut.
- Drizzle the Thousand Island dressing evenly over the cheese layer.
- Sprinkle with chopped parsley and caraway seeds (if using).
- Top with the remaining bread cubes and shredded Swiss cheese.
- Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the bread cubes are golden brown on top.
- Let cool slightly before serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Zingy Lemon Bakewell Bars
Blueberry Crisp Cheesecake Bars
Raspberry Lemonade Bars
